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Apricot Cream Cheese Ring




Source of Recipe


Unknown


List of Ingredients




Apricot Cream Cheese Ring


1/3 cup water
2 tbsp butter, softened
1 egg
2 cups Gold Medal Better for Bread breadflour
2 tbsp sugar
½ tsp salt
1 ¾ tsp bread machine yeast
1 3oz pk cream cheese, softened
1 ½ tbsp Gold Medal Better for Bread Bread flour
¼ to 1/3 cup apricot preserves
1 egg, beaten if desired
2 tbsp sliced almonds

Recipe




Measure carefully, placing all ingredients except cream cheese, 1 1/2 tablespoons flour, the preserves, beaten egg and almonds in bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle.

Do not use Delay cycle.

Remove dough from pan, using lightly floured hands.

Cover and let rest 10 minutes on lightly floured surface.

Mix cream cheese and 1 1/2 tablespoons flour.

Grease round pan, 9x1 1/2 inches.

Roll dough into 15-inch circle.

Place in pan, letting side of dough hang over edge of pan.

Spread cream cheese mixture over dough in pan; spoon preserves over cream cheese.

Make cuts along edge of dough at 1-inch intervals to about 1/2 inch above cream cheese.

Twist pairs of dough strips and fold over cream cheese.

Cover and let rise in warm place 40 to 50 minutes or until almost double.

Heat oven to 375ºF. Brush beaten egg over dough.

Sprinkle with almonds.

Bake 30 to 35 minutes or until golden brown.

Cool at least 30 minutes before cutting